F. San-Juan

Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.

R. Callejón, M. Morales, A. M. Troncoso, 2012, Journal of agricultural and food chemistry.

Producing headspace extracts for the gas chromatography-olfactometric evaluation of wine aroma.

Juan Cacho, Vicente Ferreira, Ana Escudero, 2010 .

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

V. Ferreira, J. Cacho, A. Escudero, 2011, Journal of agricultural and food chemistry.

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.

V. Ferreira, J. Coque, E. Campo, 2012, Food chemistry.

Is orthonasal olfaction an equilibrium driven process? Design and validation of a dynamic purge and trap system for the study of orthonasal wine aroma

V. Ferreira, J. Cacho, A. Escudero, 2014 .

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine.

V. Ferreira, J. Cacho, A. Escudero, 2012, Talanta.

Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

Juan Cacho, Laura Culleré, J. Cacho, 2011 .

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine.

V. Ferreira, J. Cacho, A. Escudero, 2012, Talanta.